Red lentil soup with pita croutons

This fragrant recipe was inspired by an Egyptian soup that is sold by street vendors in Cairo. Served with fried onions and pita croutons, it’s a great main course. Red lentils don’t retain their lovely salmon color when cooked, but still, they're delicious. Take care not to overcook them; they should be tender, but not mushy.

For the garnishes

Heat the oil in a Dutch oven over medium heat. Add the onion and garlic; cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the cumin and coriander; stir for about 30 seconds.

Stir in 6 cups of the stock, lentils, carrots, celery leaves, and red pepper flakes. Increase the heat to high and bring to a boil. Reduce the heat; cover and simmer, stirring occasionally, until the lentils are tender, about 30 minutes. Stir in the remaining 2 cups stock and the lemon juice. Season to taste.

While the soup is cooking, prepare the garnishes. Adjust the oven broiler rack to 4 to 5 inches from the heating element; preheat the broiler. Heat the oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, until very tender and lightly browned, about 10 minutes.

Place the pita halves on a baking sheet; toast under the broiler until crispy and light brown, about 2 minutes per side. Let cool, then break into 1-inch pieces.

Top each serving with a mound of the cooked onion and sprinkle with the pita croutons; serve a lemon wedge on the side.

Variation

Substitute brown lentils for the red lentils; increase the cooking time to about 35 minutes, or until the lentils are tender.

Advance preparation

This soup will keep for up to 5 days in a covered container in the refrigerator. When reheating, stir in vegetable stock or water to thin as desired. Store the pita croutons for up to 5 days in a tightly covered tin at room temperature.

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